Foodie news roundup for the week of July 22.
A taste of Downtown Gilbert’s new Joyride Taco House.
CityScape in Phoenix’s Blue Hound Kitchen & Cocktails (pictured) has introduced a “Hair of the Hound Brunch” every Saturday and Sunday from 9:30 a.m. to 2:30 p.m. that includes $13 bottomless Bloody Mary’s (traditional, smoked or kimchi), mimosas and bellinis.
Sprinkles in Scottsdale has unvieled a limited-edition Lemon Meringue cupcake, available July 26 to August 11. This graham cracker-lined lemon cake is filled with lip-puckering lemon curd and topped with a sweet, fluffy cloud of toasted marshmallow.
Ben & Jerry’s at el Pedregal (the only Ben & Jerry’s ice cream shop in Arizona) introduces new summer flavors including the much-publicized “Liz Lemon” named after “30 Rock’s” Tina Fey. Other new flavors include Coconut Seven Layer Bar mixed with coconut ice cream, coconut and fudge flakes, walnuts and swirls of graham cracker and butterscotch and Candy Bar Pie served with peanut butter, fudge flakes, chocolate nougat, and sweet and salty pretzel swirls.
The Palo Verde restaurant at the Boulders Resort introduced a new summer menu. New eats include sashimi tuna salad pan-seared with ahi tuna, local greens, avocado, pineapple and miso-ginger vinaigrette; BBQ brisket burger topped with smoked cheddar, tomato-bacon jam, and onion bun served with kettle fries; sugarcane shrimp with caramelized pineapple fried rice; and more.
J&G Steakhouse at The Phoenician has unvieled its Summer Social Menu, a collection of sharable small plates. The hearty new eats include crispy pork belly sliders (pictured on homepage), deviled eggs and much more. The steakhouse has also launched its DIY Cocktail Kits this summer. These tabletop kits contain one top-shelf spirit of your choice paired with a variety of house-made mixers, fresh fruit-infused syrups, bitters, fresh herbs and other ingredients for a custom cocktail creation. Each kit also includes recipe suggestions, bar tools, and a cocktail shaker.
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